The BEST Vegan Caesar Salad
WOW! After making this recipe I was taken back to the tasty memories of this quite common salad. I will be making a big batch of this dressing for my week and using it on whatever greens are on my plate! Salad dressings are what make the salad yummy, but often come loaded with sugar and refined oil...make your own dressings in batches for the week!
Do you like buffalo sauce?!
Turn it into a buffalo caesar wrap by tossing crunchy chickpeas, tofu, or cauliflower in buffalo sauce, air fry, then mix with the salad.
Serves: 5-7
Total Time: 20 mins
Dressing:
Cashew Parm
1/3 cup Cashews
2 tbsp Hemp Seeds (optional)
1 small clove minced Garlic
1 tbsp Nutritional Yeast
1 tbsp Olive oil
1/2 tsp Garlic powder
Pinch of Salt to taste
1/3 cup tahini
1 tbs olive oil
1 Lemon Jucied (add more if desired)
4 tbs Nutritional Yeast
4-5 tsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 Clove Minced Garlic
Pinch of Salt to taste
1/4 cup Water
Croutons: Cubed Extra Firm Tofu or use Chickpeas + Italian Seasoning
Romaine Lettuce
Directions
Toss the chickpeas or tofu in Italian spices and garlic powder for a crunchy crouton feel. Cook in an air fryer, toaster oven, or however you like to get them crispy. OR toss some chopped cauliflower florets in buffalo sauce and air fry or bake those to put on top.
Pulse the cashew parm ingredients in a high-speed blender. Set aside in small container.
Now put all the ingredients for the dressing in the blender. Taste and adjust to your preference.
Check on your "croutons" and in the meantime wash and chop the romaine lettuce. It's nice to chop up a lot at once and store it in the fridge for the week so it's easy to eat! #MakeHealthyEatingEasy
Toss the greens with a big scoop of dressing. Top it with cashew parm and your protein of choice!